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Devout Buddhist, author of the memoir “32 Yolks,” and lauded chef of New York’s three Michelin-starred Le Bernardin, Eric Ripert began his career working under chefs like Joël Robuchon (Jamin) and David Bouley. His talent at food comes from a place of love; his mother “cooked like a Michelin-starred chef every single night,” he told The New York Times. “I cannot eat and think about restriction. When I eat, I eat. I do not understand the idea of guilty pleasure. It’s all about pleasure.” The same could be said for his love of books.See the full list...
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